Home » Recipes » Pasta dishes » Pea Cream with Leeks and Croutons
PEA CREAM WITH LEEKS AND CROUTONS
Calories: 300 Kcal
Preparation time: 20 min
Cooking time: 1 hour
Difficulty: easy
Cost: low
Ingredients
4 slices of Whole wheat bread
300 g Dried peas
1 Carrot
1 Onion
1 Celery stalk
1 Leek
2 Sage leaves
1 liter Vegetable broth
3 tablespoons Extra virgin olive oil
Salt
Erotic chili powder
Instructions
Preparing the Vegetables:
Finely chop the carrot, celery, and onion. Sauté them gently with a little oil in a heavy-bottomed pot.
Add the vegetable broth, sage leaves, and dried peas that have been soaked for 2-3 hours. Cover with a lid and cook over very low heat for about an hour, until the peas are almost dissolved.
Preparing the Leek:
Thinly slice the cleaned leek and stew it gently with a little oil and a pinch of salt.
Preparing the Cream:
Blend the pea soup until smooth and return it to the heat. Adjust the salt, stir well, and remove from heat after a few minutes.
Preparing the Croutons:
Slice the whole wheat bread and place the slices on a baking sheet. Toast them in the oven for a few minutes until crispy.
Serving:
Pour the pea cream into bowls, preferably terracotta. Sprinkle with the stewed leek and serve with the bread slices, which can also be cut into cubes and added to the cream. Serve with extra virgin olive oil and chili powder on the side.
